I have a confession to make. Most of the time, I really don’t mind the fact that I can’t eat all that fast food crap like burgers, pizza or donuts – mostly because I have never been one to indulge too much in unhealthy white flour, and because if I did, I usually felt pretty bloated and bad (I understand why now!). But, still, I haven’t had pizza for at least 4 months, which may not seem that long, but every time we go out to eat Italian (and I used to never eat pizza, always heavenly noodle dishes), I somehow want the one thing that I definitely can’t have…which is PIZZA.
So, today, I decided to bake the spelt-flour pizza my sister recommended to me a month ago. It’s simple enough, there are no crazy ingredients and the preparation time is not really unbearable. And, the plus side is: pizza is so versatile and everyone can put the things on it that they like. I opted for a version with button mushrooms (I used some of them for an asian rice noodle dish yesterday and they go bad so quickly that I need to use them up!), zucchini, and tomatoes. I would have added olives and mozarella (lactose-free, of course), but I had no olives and the mozarella was, sadly, no longer edible. I was on holiday with my boyfriend last week and had forgotten about it, and it turns out this time the “best before”-date really told the truth (besides, the 12th of September is long gone). But, I improvised, and I think you’ll agree that it turned out pretty good:
Vegetarian Spelt-Flour Extra-Thin-Crusted Pizza
For the dough:
- 225g spelt-flour
- 125ml warm water
- 1 Tablespoon Olive Oil
- 1/2 Teaspoon salt
- 1 Teaspoon brown sugar
- 1 Teaspoon dry yeast
Note: If you want this to be a fluffy pizza, with a thick crust, use 1 1/2 tsp. baking powder instead of yeast and leave out the sugar. You will not need to let the dough rise in this case.
For the sauce:
- 100ml sieved tomatoes (usually the packages you buy contain more than 100ml – keep the rest to make an easy-peasy tomato soup!)
- 1 Tablespoon tomato purée
- 1 teaspoon oregano
- salt and pepper, to taste
For the topping:
- 2 button mushrooms, sliced
- 1 small zuchini, sliced
- 1 tomato, sliced
- 1 piece Emmenthal (depending on how cheesy you like it, you can use more or less than I did –> see picture), grated
- Mix together the dry ingredients (flour, salt, sugar, yeast). Add the water and oil, and first stir with a spoon, and then knead with your hands to make a well-mixed dough. Let rise for 25 minutes, during which you can prepare the sauce and the topping(s). Preheat oven to 225°C.
- For the sauce, whisk together the ingredients. If you like, add some garlic – I didn’t opt for that this time.
- For the toppings, simply spread out the ingredients listed above on the rolled out, risen dough, and enjoy.
- Bake for no longer than 10-12 minutes.
For a vegan version, simply leave out the cheese or add a substitute, like nutritional yeast or cheeze. (See the unbaked version without cheese below.)
Update: As mentioned above, you can switch baking powder for the yeast. See the pictures below for how that changes the dough (also, I made a round pizza this time, and topped it with olives, sundried tomatoes, button mushrooms, and leek, as well as goat’s cheese).